What gives the distinctive flavor to a traditional linzertorte?
My wife and I just recently opened a bakery in California. We are at 1,100 to 1,250 feet above sea level. Do we need to make changes in our formulas due to the higher altitude?
Why are eggs so important in the production of baked products?
What is the standard way of finishing a Sacher torte, and do you have a formula for the batter?
What is the origin of Aunt Jemima Ready-Mix Foods?
How can I make dough art?
What is a tart? What is the history of the tart?
Why is kneading of doughs critical?
I would like to run some promotions that include some interesting baking facts. Do you know the history of the term "baker's dozen"?
To keep up with the demand for Hispanic baked products, I want to add dulce de leche to our product line. Can you help?
I know that crispy rice treats should be one of the simplest things to make, however I can't get it right. Can you help me?
What cheese mixtures do you recommend for our savory flans? We are using grated cheddar cheese, but want a more dominant flavor.
Have you ever heard of a linzertorte? I would like a formula to make this cake.
We are having problems with out Danish dough. During proofing, most of the roll-in leaks out from between the layers. What are we doing wrong?
What can I use instead of lye flakes to dip pretzels?
Do you know how to make pan coating? We have tried several variations with no luck
When comparing formulas, I have noticed inconsistencies in what is considered flour when calculating baker's percent. Could you please explain what should be included in the total flour weight?
Do convection ovens have different baking temperatures than gas ovens?
We have several customers that have requested products with spelt flour. What is spelt?
What are general factors affecting the quality of flour mixtures?
What are critical factors in choosing a low water activity filling for baked product fillings?

http://www.aaccnet.org

American Association of Cereal Chemists is an update of the services and publications available from this organization.

http://www.americanbakers.org/

American Bakers Association is a service organization for the baking industry. ABA is dedicated to promoting public policy that is in the best interest of the baking industry.

http://www.americanflatbread.com/

American Flatbread is a pizza making place. contains a history of flatbread and where it can be purchased.

http://www.aibonline.org/

American Institute of Baking at Manhattan, Kansas was a review of their purpose, courses, services, publications, research and a table of contents.

http://www.asbe.org/

American Society of Baking is a professional society comprised of members who are either engaged in, involved with, or interested in bakery production. The home page contains links to a variety of resources of interest to these professionals.

http://www.bakery-net.com/rdocs/Apex/apex.htm

Apex Bakery Equipment includes molders, dividers, mixers, sringline, freezers, rounders, slicers, and other products. Includes industry news.

http://www.ariete.com.br

Ariete makes state-of-the-art technology for biscuit production equipment [crackers].

http://www.apv.com/

APV Baker Inc. has baking equipment including: pumps, valves, homogenisation, membranes, heat transfer, fluid handling, energy & environment, mixing and blending, evaporation, chemical, distillation and drying equipment. Also has service and maintenance contracts.

http://www.auntiepearlspantry.com/

Auntie Pearl's Pantry Brownies. Auntie Pearl's Pantry has brownies that will make your mouth water. If you are looking for brownies look no further than Auntie Pearl's pantry.

http://www.BakeMark.com

BakeMark has products, services, ideas and other resources related to baking. Has an extensive line of quality bakery ingredients and others.

http://www.bakerycrafts.com

Bakery Crafts has scan and print technology to reproduce customers' treasured photographs as well as hottest licensed characters on cakes.

http://Bakery-net.com/

Bakery.net.com has a lot of information on Bakery Suppliers, Bakery Ingredients, Cake Decorating, Machinery and Equipment, pans, packaging, rack covers, management software, recruiting and job hunting. Also, access to magazines and FAQ. This site is reserved for members of the the professional bakery foods industry and its allied associates. Most features, departments and benefits are password-restricted, to ensure that our audience belongs to those groups. A free, annual password is required.

http://www.bissc.org

BISSC is the Baking Industry Sanitation Standards Committee.

http://www.bakeryonline.com

Bakery Online has news and analysis, live auctions, product center, career center, e-commerce, resources, and forums and chat rooms plus free newsletter.

http://www.cahners.com/

Bakery Production and Marketing Magazine

http://www.bakingbusiness.com/

Bakingbusiness.com is an online community for professionals in wholesale and retail baking and offers daily news, extensive article archives, grain-based foods industry statistics and company data, technology and production information, product updates and supplier resources. The site includes the editorial and data resources of Milling & Baking News, Baking & Snack and Baking Buyer magazines

http://www.m-ms.com/us/baking/

Baking & Ideas from M&M.

http://www.baystatemilling.com

Bay State Milling

http://www.bda-harvestgold.com

BDA Bakery Distributors has a range of distributors for bakery products.

http://www.bema.org/

BEMA is the baking industry suppliers association. Has equipment, product and service guide, resources, scholarships, surveys and industry calendar.

http://www.net-link.net/bcma/

Biscuit & Cracker Mfrs. Assn. is a site with membership, committee, annual meeting information, news and an education section.

http://www.bissc.org

BISSC is the Baking Industry Sanitation Standards Committee. Includes information, publications, standards and how to certify.

http://www.bbga.org/

The Bread Bakers Guild of America has information, links, news, articles, and membership change in this Pennsylvania non-profit for individuals who care about bread and quality.

http://www.bsb.org.uk/members/library/index.html

British Society of Baking has conference and other information.

http://www.bungefoods.com

Bunge Foods Bakery products and other food products.

http://caima.net/

CAIMA is a nonprofit resource site for professional pastry chefs and bakers. Has bakery merchandising and marketing specialists. Includes news, services, software, buyer's guide, bakeries for sale, used equipment, employment and other resources.

http://www.candyxpress.com/

CandyXpress the Convenient Candy Store has a wide variety of candies and snacks [cakes, cookies, crackers, etc.] available. Includes FAQs.

http://www.caravanproducts.com/

Caravan Products Co., Inc. is a producer of quality bakery products. Includes packaging. Has news, company information, links and other. Has a natural process of Artisan Bread products.

http://www.moonpie.com

moonpie.com of Chattanooga Bakery, Inc. has history of the company, step-by-step "tour" of the baking process, recipes, and memorabilia purchasing ordering.

http://www.carba.com/

Chicago Area Retail Bakers Association has information on a wide variety of topics of interest to those in the Chicago area. Serves to further the art and craft of baking through the participation and exchanges of ideas.

http://www.cimbakery.com/

C.I.M. supplies bakery equipment. |Has the bakery products and technologies need for production. Has products to provide not only machinery but custom solutions : scaling, turn-key plants, product technology development and upgrading of existing lines, for the following bakery products:croissants, pastries, yeast dough production, Danish pastries, puff-pastry, mini-products, appetizers, etc., laminated dough, Italian "Ciabatto" and pizza.

http://www.concordteacakes.com/

Concord Teacakes has "on-site" specialty bakery and prepared foods as well as "online" catalog of cookies, scones, toppings, and specialty cakes.

http://www.cowsoutside.com

CowsOutside.com is the home of Bobolink Dairy with grass-fed cheeses & wood-fired breads. Has an on-line farm store.

http://www.dancingdeer.com

Dancing Deer Baking Company has cookies, cakes, golf medleys, seasonal items and items for kids.

http://www.dawnfoods.com/

Dawn Foods is a bakery supplier. Has a catalog and Dawn Food locations.

http://www.cakebook.com

DecoPac has innovative decorating products that meet bakery needs.

http://www.eppainc.org/

Eppa is the Eastern Perishable Products Association which serves the dairy, deli, meat, seafood, and bakery industries. The industry can keep current with the trends, new products, packaging, programs, changes and technical advances that are so dynamic in today's market place through the projects, publications and activities of the EPPA - your trade association.

http://www.botham.co.uk

Elizabeth Botham & Sons has high quality biscuits, cakes and plum bread available for world wide service. A number of other products are also available. Site includes cafes and kids corner.

http://www.rulli.com

Emporio Rulli in California has an online store, cafes, wedding cakes, and a newsletter.

http://www.farmerdirectfoods.com/

Farmer Direct Foods, Inc. has a variety of hard white wheat products. Includes information and producers of products itself.

http://www.breadworld.com./

Fleischmann's Yeast discusses the yeast products, bread machines, recipes, terms and troubleshooting and available cookbooks.

http://www.fillofactory.com

The Fillo Factory has product information for fresh fillo dough and shells, ready to bake and prepared products, for consumer and food service. Includes recipes, helpful hints, and ordering information.

http://www.fmi.org/

Food Marketing Institute has information related to marketing of products. Links include information on conferences, training & development, consumers, facts and figures, magazines and newspapers, food safety & security, government & public affairs, human resources, industry relations and other.

http://www.frenchpastryschool.com/

The French Pastry School offers world-class pastry instruction geared to the aspirations of our students. Has classes.

http://www.glutenfree.com/

The Gluten Free Pantry, Inc. has product and recipes [plus other information] for those requiring a gluten free product.

http://www.horizonmilling.com/

Horizon Milling has milling expertise, national resources, and information regarding products. Has a variety of flours.

http://www.hulman.com/

Hulman & Company

http://www.mindspring.com/~independentbaker/

Independent Bakers Association is a Washington, D.C. based national trade association of over 400 mostly family owned wholesale bakeries and allied industry trades. The Association was founded in 1968 to protect the interests of independent wholesale bakers from antitrust and anti-competitive mergers and acquisitions; pressure Congress to support market-oriented farm commodity programs; seek representation to consider federal labor, tax and environmental law. Has links and issue papers, as well as other organization information.

http://www.ices.org/

International Cake Exploration Society works toward the sharing and caring of cake decorating around the world. Includes membership, upcoming events, annual convention, cake photographs, recipes, newsletter and links.

http://www.iddanet.org/

International Dairy-Deli-Bakery Association has a mission to expand our leadership role in promoting the growth and development of dairy, deli, and bakery sales in the retail food industry. Has a variety of activities and resources.

http://www.twinkies.com

Interstate Bakeries features twinkies and other brand snack cakes. Has trivia games, recipe ideas, and other information and images.

http://www.kemperusa.com

Kemper Bakery Systems.

http://www.keystonerusks.com/

Keystone Rusks is a traditional South African snack, similar to biscotti and ideal for dunking in any hot beverage. We bake our Rusks fresh daily and ship throughout North America. Ordering information is available on the site.

http://www.KingArthurFlour.com

King Arthur Flour is a center in Norwich, Vermont. Includes state of the art equipment, including a Fringand hearth bread oven. Works to develop baking skills.

http://www.m-ms.com/us/baking/

M&M's Studios Bakery has recipes and baking tips on using M&M's.

http://www.macphersonshortbread.com/

Mac Pherson Traditional Scottish Shortbread is a Scottish bread from Perth, Scotland made in the United States. Is available for purchase.

http://www.magnaindustries.com

Mare Refrigeration is a high volume bakery cases.

http://www.medlabs.com

Medallion Laboratories is a full service food laboratory which does nutritional analysis, microbiology, toxin/pesticide residues, physical testing, fiber/beta glucan analysis.

http://www.minnesotabakery.net/

Minnesota Bakery Association has buttons to be developed or linked regarding their work to assist Upper Midwest Bakers.

http://www.bakery-net.com/

Modern Baking's Bakery Net t he following storehouse of professional bakery information, including Buyers Guide, Company Guide, news, associations, industry data, want-ads, schools and much more, includes complete product line and company information from the following advertisers

http://www.mrslondons.com

Mrs. London's is both a bakery and cafe. They have an online store.

http://www.specialtyfood.com/

National Association for the Specialty Food Trade is an international organization composed of domestic and foreign manufacturers, importers, distributors, brokers, retailers, restaurateurs, caterers and others in the specialty foods business. The organization has more than 2,100 current member companies throughout the U.S. and overseas.

http://www.njbbt.org/

New Jersey Retail Bakers is dedicated to the promotion of the baking industry in New Jersey.

http://www.novacartusa.com/

Novacart specializes in baking paper technology for packaging. Includes a variety of products including baking molds, muffin trays, baking cups, pastry trays, cake boards, paper cups, doilies, and bags.

http://www.parwaytryson.com/

Par-Way Tryson Company sells pan and grill release products, bakery release products, flavor spray products, international products, specialty products, bulk oil products, and industrial food production.

http://www.thepastrychef.com/

The Pastry Chef is a manufacturer of cakes, pies and other items for a restaurant and retail market. Information for ordering available.

http://www.peerlessmachinery.com/

Peerless Dough Mixing and Make-up will outsource equipment and actual dough preparation.

http://www.petersmachinery.com/

Peters Biscuit and Cracker Machinery has production and packaging equipment. Has support service.

http://www.picardinc.com

Picard Bakery Equipment, Inc. has ovens.

http://www.pillsbury.com/

Pillsbury Company has recipes, edible greetings, mealtime ideas, bake-off contents, green giant, doughboy, and Hagen information.

http://www.progressivebaker.com/

Progressive Baker offers scratch bakers a complete line of high-quality bakery ingredients and supports with business-building programs to produce better baked goods and higher margins.

http://www.quakerchewy.com/

Quakery Oats Chewy Granola Bars site has news for parents, ask the nutritionists, flavors and new products, and power planner

http://www.rbanet.com/

The Retailer's Bakery Association is a not-for-profit trade association that serves independent retail bakeries, that is anyone selling baked goods at retail. RBA is a resource center for the development of knowledge and skills for the retail bakery industry. The mission of the Retail Bakers of America is to improve the operation and profitability of retail bakeries. The Retail Bakers of America will accomplish this mission by sharing best practices, continuing education, training, networking and through industry relations, communications, conventions and meetings.

http://www.rollequip.com

Rollequip International Inc. has a variety of bakery equipment including mixers, dough dividers, automat lines and other.

http://www.weddingcakes.com/

Ron Ben-Israel Cakes is an attractive site with sound that is selling wedding cakes.

http://www.sfbi.com/

San Francisco Baking Institute is a baking and pastry arts school for professionals and enthusiasts.

http://www.stewart-systems.com/

Stewart Systems a focused group of engineers, scientists and craftsmen dedicated to understanding the needs of high volume production in the baking industry and constantly improving our equipment to meet the needs of our customers.

http://www.tigrisfoods.com

Tigris Granola Wizards has products, news and links.

http://www.tortilla-info.com/

Tortilla Industry Association has news and information regarding tortillas. TIA is a not-for-profit organization whose members include tortilla manufacturers, industry suppliers and distributors around the world and companies with interests in the rapidly growing tortilla industry. TIA's function is to assist these companies, both large and small, to grow through effective management and marketing techniques. TIA also addresses management, regulation, quality control and distribution issues and provides members with educational support through technical seminars, conventions and market research.

http://www.twilightkitchen.com/

Twilight Kitchen Gourmet Cookies, Cakes, and baked goods. Featuring iced cookies and cakes for any occasion. Cinnamon rolls and biscotti are also popular favorites.

http://www.umwba.org/

UMWBA is the Upper Midwest Bakers Alliance which offers its members to increase their baking and business knowledge. UMWBA members are kept informed about developments in the baking industry, such as legislative matters that may affect them. Members interests are represented at the state and federal government levels as well. The UMWBA also assists in the education and training of new bakers. The Wisconsin Bakers Association (WBA) serves as the main office for the alliance.Ý

http://www.viedefrance.com/

Vie de France has a variety of bakery items as thaw'n serve, par baked, or frozen dough.

http://www.wenner-bread.com/

Wenner Bread Products has a wide variety of frozen, par-baked and baked bread products.

http://www.umwba.org/WBA/WBA%20Home_files/WBA%20Home%20Page.html

Wisconsin Bakers Association The WBA has an elected Board of Governors, which represents bakers from all areas of Wisconsin and Upper Michigan.Ý They set forth the objectives of the association.

http://www.wolfermans.com/

Wolfermans has recipes, a shopping cart, a catalog, and history. They make English muffins. This webber must add, I always get warm fuzzy feelings about Wolfermans. This is the first contact I remember with a foods company. During the late 40s' or early 50s' I remember visiting my Aunt at the plant and we standing around watching her package the muffins. At that time, I thought she had an exciting job. Of course, now I realize how hard she worked just to make ends meet as a widow woman.

Abrahamson, A. E.; Field, R.; Buchbinder, L.; Catelli, A. V. 1952. A Study Of The Control Of The Sanitary Quality Of Custard-Filled Bakery Products In A Large City. Food Research 17:268

Custard-Filled Baked Product, Food Safety, Food Sanitation

Adler, J. 1974. Consumers show low cookie brand loyalty. Candy and Snack Industry 139:26 (No. 8).

Alchele, W.J. 1981. Cookie and cracker processing. Cereal Foods World 26:161.

Allen, B.1925. Studies in cake making. Journal Home Economics 17:337-338.

Awadalla, M.Z. 1974. Egyptian millet as a supplement of wheat flour in bread. 2. Technological studies. Nutr. Rep. Int. 9:69.

Badi, S.M. and R.C. Hoseney. 1976. Use of sorghum and pear millet flour in cookies. Cereal Chemistry 53:733.

Badi, S.M., R.C. Hoseney, and P.L. Finney. 1976. Pearl millet. 2. Partial characterization of starch and use of millet flour in breadmaking. Cereal Chemistry 53:718.

Badi, S.M., R.C. Hoseney, and A.J. Casady. 1976. Pearl millet. 1. Characterization by SEM, amino acid analysis, lipid composition and prolamine solubility. Cereal Chemistry 53:478.

Baeder, H. 1938. The use of lard in cake making. Bull 320. Nebraska Exp. Sta., Lincoln, Nebraska.

The objective of this experiment were to develop formulas and methods for making desirable cakes with lard and general-purpose flour. A method for using lard that has been kept in many rural homes without refrigeration was also tested.

Barackman, R.A. and R.N. Bell. 1938. Temperatures attained in baking products. Cereal Chemistry 15: 841-845.

Bean, M.M., E.A. Elliston-Hoops, and K.D. Nishita. 1983. Rice flour treatment for cake-baking applications. Cereal Chemistry 60:445-449.

Bean, M.M., E.A. Elliston-Hoops and K.D. Nishita. 1983. Rice flour treatment for cake-baking applications. Cereal Chemistry 60:445.

Bell, A.V., K.G. Berger, J.V. Russo, G.W. White and T.L. Weathers. 1975. A study of the micro-baking of sponges and cakes using cine and television microscopy. Journal Food Technology 10:147-156.

Blair, G.W.S. 1958. Rheology in food research. Adv. Food Research 8:1.

This review article incorporates some discussion of the following topics: definition and concepts of rheology; problems of processing and manufacture and cooking; methods of measurements; and psychological and statistical problems.

Bowman, F. 1973. MCT cookies, cakes, and quick breads: quality and acceptability. Journal American Dietetic Association 62:180.

Briant, A.M. and A.R. Willman. 1956. Whole-egg sponge cake. Journal Home Economic 48:420.

Cagampang, G.B., C.M. Perez, and B.O. Juliano. 1973. A gel consistency test for eating quality of rice. Journal Science Food Agric. 24:1589.

Cauvain, S.P. and B.M. Gough. 1975. High-ratio yellow cake. The starch cake as a model system for response to chlorine. Journal Science Food Agric. 26:1861-1868.

Clements, R.L. and J.R. Donelson. 1981. Functionality of specific flour lipids in cookies. Cereal Chemistry 58(3):204-206.

Cole, E.W., D.K. Mecham, and J.W. Pence. 1960. Effect of flour lipids and some lipid derivatives on cookie-baking characteristics of lipid-free flours. Cereal Chemistry 27:1090.

Curley, L.P. and R.C. Hoseney. 1984. Effects of corn sweeteners on cookie quality. Cereal Chemistry 61(4):274-278.

Dalby, G. 1963. The baking industry in Egypt Baker's Digest 37()6):74.

Doescher, L.C. and R.C. Hoseney. 1985. Saltine crackers: Changes in cracker sponge rheology and modification of a cracker-baking procedure. Cereal Chemistry 65:158.

Donelson, J.R. and R.L. Clements. 1986. Components of cake batter expansion in white layer cakes Cereal Chemistry 63(2):109-110.

Donelson, J.R., W.T. Yamazaki and L.T. Kissell. 1984. Functionality in white layer cake of lipids from untreated and chlorinated patent flours. II. Flour fraction interchange studies Cereal Chemistry 61(2):88-91.

Dubois, D.K. 1981. Fermented doughs. Cereal Foods World 26: 617.

Dunn, C.G. 1958. The industrial utilization of yeasts. Economic Botany 12: 145.

Dunn, J.A. and J.R. White. 1939. The leavening action of air included in cake batter Cereal Chemistry 16:93.

The source of leavening action in a lean pound cake was studied. Additionally, the effect of selected factors (mixing, type of shortening) was determined.

Elling, H.R. and M. Milner. 1951. Influence of wheat variety, malt, and shortening on the characteristics of chemically leavened biscuits. Cereal Chemistry 28:207.

In this study score values for crumb compressibility, volume, specific lightness and volume, optimum absorption, optimum shortening and pH were determined to see the affect of different hard winter wheat varieties on biscuit quality.

Fields, M.L., R.C. Hoseney, and E. Varriano-Marston. 1982. Microbiology of cracker sponge fermentation. Cereal Chemistry 59:23.

Finney, P.L. 1977. A review of older and some newer short-time bread-baking studies. Bakers' Digest 51(3):31.

Finney, K.F., V.H. Morris and W.T. Yamazaki. 1950. Micro versus macro cookie baking procedures for evaluating the cookie quality of wheat varieties. Cereal Chemistry 27:42.

Fisher, J.D. 1933. Shortening value of plastic fats. Ind. Eng. Chem. 25:1171.

The use of different types of fats in varying concentration on the breaking strengths and shortening value of pie pastry were compared.

http://ianrpubs.unl.edu/foods/nf186.htm

Functions of Baking Ingredients is a list of baking ingredients and a description of the function each performs in baked goods. While substitutions can be made, varying the proportions of ingredients in a recipe alters the texture and flavor of the finished product.

Funk, K., M.e. Zabik and D.A. Elgidaily. 1969. Objective measurements for baked products. Journal Home Economics 61:119.

The following objective measurements to determine quality characteristics of a baked product are discussed in this article: specific gravity, consistency of batters, volume or the index of volume, percentages of moisture and weight loss during baking, percentage of sand retained and compressibility of the baked product.

Gaines, C.S. 1982. Influence of dough absorption level and time on stickiness and consistency in sugar-snap cookie doughs Cereal Chemistry 59(5):404-407.

Gaines, C.S. and J.R. Donelson. 1982. Cake batter viscosity and expansion upon heating. Cereal Chemistry 59:237-240.

Gaines, c.S. and J.R. Donelson. 1985. Influence of certain flour quality parameters and postmilling treatments on size of angel food and high-ratio white layer cakes Cereal Chemistry 62(1):60-63.

Gaines, C.S. and J.R. Donelson. 1985. Evaluating cookie spread potential of whole wheat flours from soft wheat cultivars. Cereal Chemistry 62(2):134-136.

Gaines, C.S. and P. L. Finney. 1988. Measurement of the water uptake rate of crackers. Cereal Chemistry 65(6):471-473.

Gaines, C.S. and W.F. Kwolek. 1982. Influence of ambient temperature, humidity, and flour moisture content on stickiness and consistency in sugar-snap cookie dough. Cereal Chemistry 59(6):507-509.

Griffith, C.L. 1985. Specific heat, thermal conductivity, density, and thermal diffusivity of Mexican tortillas dough. Journal of Food Science 50:1333.

Guy, E.J. 1982. Evaluation of sweet whey solids in yellow layer cakes with special emphasis on fragility. Bakers Digest (August):56(4)8.

Guy, E.J. 1986. Effect of salt removal on the baking quality and hedonic ratings of white, yellow, spice, and Devil's food cakes. Cereal Food World 31:890.

He, H., X. Shen, and J.G. Ponte, Jr. 1987. Study of Chinese you Tiao (Deep-Fried Twisted Dough Sticks). l. Relationship of leavening agents to frying temperature, resting time, and quality of the product. Cereal Foods World 32:379.

He, H., X. Shen, and J.G. Ponte, Jr. 1987. Study of Chinese You Tiao (Deep-Fried Twisted Dough Sticks). ll. Effects of flour quality, shortening, and dough development. Cereal Foods World 32:384.

Hirahara, S. and J.I. Simpson. 1961. Microscopic appearance of gluten in pastry dough and its relation to the tenderness of baked pastry. Journal Home Economics 53:681.

Statistical analyses of the breaking strength of baked pastry as affected by variations in ingredients and manipulation were done. Also, microscopic appaearance of gluten in treated pastry doughs is included.

Horimoto, Y., T. Durance, S. Nakai, and O.M. Lukow. 1995. Neural networks vs pricipal component regression for prediction of wheat flour loaf volume in baking tests. Journal Food Science 60: 429.

Howard, B.D. and E.H. Morse. 1973. Muffins and pastry made with medium-chain triglyceride oil. Journal American Dietetic Association 63:51.

The effects of different amounts of oil on the characteristics of muffins were collected and analyzed. The results of the data were not included although they were discussed in the article.

Howarter, K.B. and B.P. Klein. 1978. Thiamine content and palatability of quick breads made with soy-egg flours. Journal Food Science 43:1010.

Thiamine content and retention in quick breads made using full fat soy and full fat soy-egg flours as substitutes for wheat flour were investigated. The breads were also evaluated subjectively by a trained sensory panel.

Hsieh, S.-I., E.A. Davis, and J. Gordon. 1981. Cryofixation freeze-etch of cake batters. Cereal Foods World 26:562.

Hsu, H.W., L.D. Satterlee and J.G. Kendrick. 1977. Computer blending predetermines properties of protein foods. Part I. Experimental design. Food Product Development 11(7): 52.

This paper reports the development of a computer simulation to blend animal and vegetable proteins for optimum nutritional and esthetic quality. A range of protein sources is used.

Hsu, H.W., L.D. Satterlee and J.G. Kendrick. 1977. Computer blending predetermines properties of protein foods. Part II. Results and discussion. Food Product Development 11(8): 70.

Computer simulations which use composition and functional properties of protein containing ingredients were developed for bread, cookies, pastas and snacks. The formulas for the simulated products were prepared in the laboratory to evaluate the validity of the simulations.

Hunter, M.B., A.M. Briant and C.J. Personius. 1950. Cake quality and batter structure. Bulletin 860. Cornell University Agricultural Experiment Station, Ithaca, N.Y.

The effects of formula, temperature of ingredients, kind of fat and method of mixing on the characteristics and qualities of batters and baked cakes were investigated.

Jeltema, M.A., M.E. Zabik, and L.J. Thiel. 1983. Prediction of cookie quality from dietary fiber components. Cereal Chemistry 60:227.

Joglekar, A.M. and A.T. May 1990. Accelerating product development by computer-aided design of experiments. Cereal Foods World :1187.

Johnson, A.H. and C.H. Bailey. 1924. A physico-chemical study of cracker dough fermentation. Cereal Chemistry 1:327.

Johnson, F.C.S. 1988. Utilization of American-Produced rice in muffins for gluten-sensitive individuals. Home Economics Research Journal 17(2):175.

Johnson, J.A. and B.S. Miller, 1961. Browning of baked products. Bakers Digest 35(5): 52.

This is a review concerning the browning reaction of baked products. The types of browning, the basic reactions and evidence that supports the data are given. The control and process of browning in cakes and cookies are included.

Johnson, J.M., C.H. Harris, and W.E. Barbeau. 1989. Effects of high-fructose corn syrup replacement for sucrose on browning, starch gelatinization, and sensory characteristics of cakes Cereal Chemistry 66(3):155-157.

Juliano, B.O., C.M. Perez, A.B. Blakeney, D.T., Castillo, N. Kongseree, B. Laignelet, E.T. Lapis, V.V.S. Murty, C.M. Paule and B.D. Webb. 1981. International cooperative testing on the amylose content of milled rice Staerke 33:157.

Kamel, B. and B. Manji. 1986. Effect of frozen storage on different pizza formulations. Cereal Foods World 31:751.

Kamel, B.S. and S. Washnuik. 1983. Composition and sensory quality of shortening-free yellow layer cakes. Cereal Foods World 28(12):731.

Kissell, L.T. and B.D. Marshall. 1962. Multi-factor responses of cake quality to basic ingredient ratios. Cereal Chemistry 39:16.

Kissell, L.T., Y. Pomeranz, and W.T. Yamazaki. 1971. Effects of flour lipids on cookie quality. Cereal Chemistry 48:655.

Kissell, L.T. 1976. Cake volume measurement by seed displacement. Private communication.

A method for measuring cake volume is described as being fast, easy and very accurate. The method eliminated the inaccurate menisscus readings of the graduated cylinder and daily variation in seed density due to humidity.

Kitterman, J.S. 1974. An improved Brookfield viscosity test. Cereal Science Today 19:285.

Kitterman, J.S. and G.L. Rubenthaler. 1971. Assessing the quality of early-generation wheat selections with the micro AWRC test. Cereal Science Today 16:313.

Knorr, D. and R.I. Tomlins. 1985. Effect of carbon dioxide modified atmosphere on the compressibility of stored baked goods. Journal of Food Science 50:1172.

Lajoie, M.S. and M.C. Thomas 1994. Sodium bicarbonate particle size and neutralization in sponge-dough systems. Cereal Foods World 39:684.

Lee, Y.E. and E.M. Osman. 1986. Correlation of changes in SEM appearance of rice starch granules during cooking with other physical properties. (abstr). Cereal Foods World 31:592.

Lindell, M.J. and C.E. Walker. 1984. Soy enrichment of Chapaties made from wheat and nonwheat flours. Cereal Chemistry 61(5):435-438.

Little, R.R., G.B. Hilder. and E.H. Dawson. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chemistry 35:111.

Lorenz, K. 1975April. High altitude food preparation and processing. CRC Critical Reviews in Food Technology 5(4):403.

Lorenz, K. 1983. Protein fortification of cookies. Cereal Foods World 28(8):449.

Lorenz, K. 1983July-August. Sourdough processes-methodology and biochemistry. Bakers Digest 57(4): 41.

Mackey, A., M. Strauss and J. Stockman. 1955. Soft wheat flour muffins. Circular of information 547. Oregon Agric. Experiment Station, Corvallis, OR.

Muffins made from soft flour, all-purpose flour and bread flour were compared by a taste panel. Soft flour produced muffins with the best texture, the finest cells and practically no tunnels.

Marston, P.E. and T.L. Wannan. 1983. Bread baking the transformation from dough to bread. Bakers Digest 57(4): 59.

Matthews, R.H. and E.H.Dawson. 1963. Performance of fats and oils in pastry and biscuits. Cereal Chemistry 40:291.

Optimum levels of corn oil, cottonseed oil, soybean oil, lard and two levels of hydrogenated vegetable fats were determined in pastry and baking powder biscuits.

McKim, E. and H.V. Moss. 1943. Observations on the pH of chemically leavened products. Cereal Chemistry 20:250.

pH was determined on biscuit dough, cake batter and baked products using typical leavening agents. The age and temperature of the batter, dough and baked product; the amount of water in the mixture; the portion of the product which was used to determine the pH; and variations in the method of determining pH were considered and the results recorded.

Milam, A.B. 1912. Factors affecting the economic and the dietetic value of foods. No. 1. A study of cakes. Journal Home Economics 4:262-266.

Miller, B.S. and J.A. Johnson. 1954April. A review of methods for determining the quality of wheat and flour for breadmaking. Kansas State College of Agriculture and Applied Science, Manhattan. Agric. Expt. Station.

Miller, B.S., H.B. Trimbo and R.M. Sandstedt. 1967. The development of gummy layers in cakes. Food Technology 21:377 (59A).

Mizukoshi, M. 1983. Model studies of cake baking. III. Effects of silicone on foam stability of cake batter. Cereal Chemistry 60(5):396-399.

Mizukoshi, M., T. Kawada, and N. Matsui. 1979. Model studies of cake baking. I. Continuous observations of starch gelatinization and protein coagulation during baking. Cereal Chemistry 56(4):305-309.

Morad, M.M. and B.L. D'Appolonia. 1980. Effect of surfactants and baking procedure on total water solubles and soluble starch in bread crumb Cereal Chemistry 57:141.

Mullen, J.D. and D.E. Smith. 1968. Protein composition and solubility. Cereal Science Today 13: 398.

Willet and Rodco varieties of flour were used to determine the source of differences in mixing properties. The flours, with similar protein contents, were particularly suited to elucidation of the source.

Muller, H.G., M.V. Williams, P.W. Eggitt and J.B.M. Coppock. 1961. Fundamental studies on dough with the Brabender extensograph. I. Determination of stress-strain curves. Journal Science Food Agriculture 12: 513.

This paper reports stretching of flour-water-salt doughs on a Brabender extensograph. A method of converting the empirical load-extension diagrams into stress-strain curves plotted in absolute units is given.

Neville, N.E. and C.S. Setser. 1986. Textural optimization of reduced-calorie layer cakes using response surface methodology. Cereal Foods World 31(10):744.

Ngo, W., R.C. Hoseney, and W.R. Moore. 1985. Dynamic rheological properties of cake batters made from chlorine-treated and untreated flours. Journal Food Science 50:1338.

Ngo, W.H. and M.V. Taranto. 1986. Effect of sucrose level on the rheological properties of cake batters. Cereal Foods World 31:317.

Nordin, P. and J.A. Johnson. 1957. Browning reaction products of cake crumb. Cereal Chemistry 34:170.

A comparison of the sugar fragments isolated from the Amadori rearrangement products of the reaction of glucose with phenylalanine, glycine and piperidine in cake is presented.

O'Brien, L. and R.A. Orth. 1977. Effect of geographic location of growth on wheat milling yield, farinograph properties, flour protein and residue protein. Aust. Journal Agric. Research 28: 5.

The milling yield, flour protein, water absorption, development time, dough breakdown and residue protein were measured from flours grown in different geographical locations. Results are reported in this article.

Ofelt, C.W., A.K. Smith and J. M. Mills. 1954. Baking behaviour and oxidation requirements of soy flour. II. Commercial defatted soy flours. Cereal Chemistry 31: 23.

Defatted soy flours were examined to determine their effect on dough and bread properties.

Ofelt, C.W., A.K. Smith and J.M. Mills. 1955. Effect of soy flour on amylograms. Cereal Chemistry 32: 48.

An amylograph was used to measure the viscosity of starch. Variations in the type of soy flour added and on the starch viscosity are compared with viscosity effects of malt alpha-amylase and beta-amylase on the same starch.

Okabe, M. 1979. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Studies 10:131.

Okamura, T., M.P. Steinberg, M. Tojo and A.I. Nelson. 1978. Water binding by soy flours as measured by wide line NMR. Journal Food Science 43: 553.

Water binding capacity of heated and cooled full-fat and defatted soy flour was studied. Data is reported.

Olewnik, M.C. and K. Kulp. 1984. The effect of mixing time and ingredient variation on farinograms of cookie doughs Cereal Chemistry 61(6):532-537.

Orth, R.A. and W. Bushuk. 1973. Studies of glutenin. I. Comparison of preparative methods. Cereal Chemistry 50: 106

The purpose of this study was to determine the best method of obtaining pure glutenin.

Palmer, H.H., K. Ijichi, S.L. Cimino and H. Roff. 1969. Salted egg yolks. Food Technology 23:1480.

This study observewd gelation and viscosity changes in salted egg yolks and the effect of colloid milling and homogenization on the yolk characterization.

Parks, J.R., A.R. Handleman, J.C. Barnett and F.H. Wright. 1960. Methods for measuring reactivity of chemical leavening systems. 1. Dough rate of reaction. Cereal Chemistry 37:503.

The reactivities of sodium acid pyrophosphate and anhydrous monocalcium phosphate during dough mixing were measured and standardized methods for measuring them were established. This paper includes a description of the methods and their sources of error and estimates of the precision.

Parsons, H.T., I. Stevenson, I. Mullen and C. Hickey. 1931. Loss of vitamin A during the baking of thin butter cookies. Journal Home Economics 23:366-372.

Paulis, J.W., J.S. Wall and W.F. Kwolek. 1974. A rapid turbidimetric analysis for zein in corn and its correlation with lysine content. Journal Agriculture Food Chemistry 22: 313.

The paper describes a method for estimating lysine in corn of normal and high-lysine type that is rapid, economical and simple.

Peet, L.J. and B. Lowe. 1937, May. Starting baked products in cold versus preheated ovens. Agric. Expt. Station. Iowa State College of Agriculture and Mechanic Arts. Research Bulletin 213. Ames, Iowa.

Peplinski, A.J., O.L. Brekke, E.L. Griffin, G. Hall and L.D. Hill. 1975. Corn quality as influenced by harvest and drying conditions. Cereal Foods World 20: 145.

The objective of this study was to determine the effects of various combinations of harvest, moisture, combine sheller damage and drying temperature on corn quality. Four varieties of corn were processed under the same conditions and data was collected on the variability of quality.

Perdon, A.A. and B.O. Juliano 1975. Amylose content of rice and quality of fermented cake. Staerke 27:196.

Perez, C.M. and B. O. Juliano. 1988. Varietal differences in quality characteristics of rice layer cakes and fermented cakes. Cereal Chemistry 65(1):40-43.

Pizzinatto, A. and R.C. Hoseney. 1980. A laboratory method for saltine crackers. Cereal Chemistry 57:249.

Platt, W. and P.D. Kratz. 1933. Measuring and recording some characteristics of test sponge cakes. Cereal Chemistry 10:73.

Pyke, W.E. and G. Johnson. 1940. Relation of mixing methods and a balanced formula to quality and economy in high-sugar-ratio cakes. Food Research 5:335-359.

Difficulties arising from the use of ordinary commercial hydrogenated shortening in the preparation fof whole-egg, butter-type cakes high in sugar, liquid and eggs was studied by use of a suitable modification of the single-stage method of mixing.

Pyler, E.J. 1983May 10. Flour proteins role in baking performance I. Milling & Baking News BD-24.

Rajchel, C.L., M.E. Zabik and E. Everson. 1975. Wheat bran and middlings- a source of dietary fiber in banana, chocolate, nut and spice cakes Baker's Digest 49:27(no.3).

Rao, G.V., K.Leelavathi, P.H. Rao, and S.R. Shurpalekar. 1986. Changes in the quality characteristics of chapati during storage. Cereal Chemistry 63(2):131-135.

Rasper, V.F. 1975. Dough rheology at large deformations in simple tensile mode. Cereal Chemistry 52: 24r.

This article reports an investigation to determine the practical significance of any relationship of rheological parameters and baking performance of flours.

Rice, E.W. 1961July. Baking, Cooking at High Altitudes. University of Wyoming, Agric. Expt. Station. Laramie, Bulletin 379R.

Robins, B.A. 1954. Formula, dough mixing methods, and keeping qualities of a sweet yeast roll mix. M.S. thesis. Oregon State University, Corvallis, Ore.

Mixogram measurements were determined on sweet roll mix that had been stored different lengths of time. Portions of this thesis are available "on line".

Rooney, L.W. 1978. Sorghum and pearl millet lipids. Cereal Chemistry 55:584.

Rooney, L.W., J.W. Johnson, and D.T. Rosenow. 1970. Sorghum quality improvement: types for food. Cereal Science Today 15(8):240.

Rogers, D.E. and R.C. Hoseney. 1987. Test to determine the optimum water absorption for saltine cracker doughs. Cereal Chemistry 64(6):370-372.

Sanchez, P.C. 1975. Varietal influence on the quality of Philippine rice cake (puto). Philipp. Agric. 58:376.

Saussele, H., Jr., H.F. Ziegler and J.H. Weideman. 1976. High fructose corn syrups for bakery applications. Bakers Digest 50(1):32.

This study was concerned with the use of high-fructose corn syrups in the baking industry. The properties of high-fructose corn syrup as well as baking applications were included.

Schroeder, L.f. and R.C. Hoseney. 1978. Mixograph studies. II. Effect of activated double-bond compounds on dough-mixing properties. Cereal Chemistry 55: 348.

Mixograph recordings are shown to indicate the mechanisms of changes that occur during mixing. Other chemical tests were done concurrently with the mixograph evaluations in order to define the changes.

Shuey, W.C. 1975. Practical instruments for rheological measurements on wheat products. Cereal Chemistry 52: 42r

Instruments used in quality control by cereal technologists to measure the rheological properties of wheat and wheat products are presented in this article. The instruments' applications to basic research and their limitations for adaptation to various measurements are also included.

Shukla, T.P. 1975. Cereal proteins: Chemistry and food applications. CRC Crit. Rev. Food Sci. Nutr. 6: 1.

Commercially grown and newly developed cereal grains are assessed by the author. The chemistry, physical and functional properties, nutritive value and potential food applications are evaluated. A comparative review of wheat proteins is also included.

Shurpalekar, S.R. and C. Prabhavathi. 1976. Brabender farinograph, research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough. Cereal Chemistry 53: 457

This experiment demonstrated successful use of the Brabender farinograph, Henry Simon Research extensometer and Hilliff chapatti press for standardization and evaluation of chapatti doughs.

Simmons, H.M. 1941. Report of the 1939-40 committee on testing biscuit and cracker flours. Cereal Chemistry 18:252.

Singleton, A.D. and R.G. Robertson. 1974. Nutritionally equivalent replacement for nonfat dry milk in bread. Bakers Digest 48(1):46.

The use of nonfat dry milk in bread and a relatively inexpensive substitute which is nutritionally equivalent to nonfat dry milk are the topics presented in this paper. Chemical analyses of both the substitute and nonfat dry milk, as well as results from baking tests, are included.

Smith, D.E., J.P. Van Buren and J.S. Andrews. 1957. Some effects of oxygen and fat upon the physical and chemical properties of flour doughs. Cereal Chemistry 34: 337.

The relationships between oxygen uptake, sulfhydryl value, extensogram height, farinograph, consistency and the lipids of various flours were studied.

Sollars, W.F. 1958. Fractionation and reconstitution procedures for cake flours. Cereal Chemistry 35: 85.

Bleached and unbleached cake flours were evaluated by separation techniques and analysis in yellow, white and angelfood cakes.

Sollars, W.f. and G.L. Rubenthaler. 1975. Flour fractions affecting farinograph absorption. Wheat. Cereal Chemistry 52: 420

This paper reports the results of fractionation and reconstitution techniques in flour. Their application to farinograph absorption is also reported.

Sprague, E. 1911. Studies of methods in food preparation: pastry. Journal Home Economics 3:446-451.

Stamberg, O.E. 1939. Standardization of the scoring of test cakes Cereal Chemistry 16:764.

Stamberg, O.E. and C.H. Bailey. 1940. Plasticity of doughs. Cereal Chemistry 17: 37.

Water absorption and farinograms of a variety of flours were reported.

Stamberg, O.E. and C.H. Bailey. 1942. The effect of heat treatment of milk in relation to baking quality as shown by polarograph and farinograph studies. Cereal Chemistry 19: 507.

The farinogram and polarogram were used to evaluate the effect of heated and unheated milk on flour.

Stamberg, O.E. and P.P. Merritt. 1941. Quantity of dough in relation to the use of the farinograph. Cereal Chemistry 18: 627.

The influence of the farinograph upon farinograms of wheats with a range of protein contents is reported.

Stark, A.L., L.D. Satterlee and J.G. Kendrick. 1975. Computer blending and laboratory evaluation of added food proteins for specific functional and nutritional properties. Food Product Development 9(7): 38.

This article discusses the feasibility and validity of nutrient quality computer simulations for bread fortification, snack fortification, cookie fortification and sausage extension.

Stinson, C.T. 1986. Effects of microwave/convection baking and pan characteristics on cake quality. Journal Food Science 51(6):1580-1582.

Stinson., C.T. 1986. A quality comparison of devil's food and yellow cakes baked in amicrowave/convection versus a conventional oven. Journal Food Science 51(6):1578-1579.

Stinson, C.G. and M.B. Huck. 1969. A comparison of four methods for pastry tenderness evaluation. Journal Food Science 34:537.

Four types of pastry were evaluated for tenderness using a trained sensory panel, a Baily Shortometer, a L.E.E.-Kramer shear press and a "tenderpen". In all the tests used a significant difference in tenderness between the various types of pastry were found. Highly significant correlations were found between the subjective and objective methods of evaluation, particularly between the organoleptic panel and the shear press.

Strauss, M. 1954. The Effect of Ingredient Variation on Chemically Leavened Batter and Dough Products. OSU Ms. Thesis. pp. 54-56.

...then dipped in melted, canning wax in order to render it waterproof. The temperture of the wax was maintained between 75 and 80C for biscuits and 65 and 70C for muffins. A lower temperature was needed for muffins as the muffins had a more delicate open texture than the biscuits. If the wax was too thin they would soak up more of the melted wax. Furthermore, temperatures had to be kept constant, as different temperatures would have resulted in thicker or thinner wax coatings on the products, which again would have influenced the volumes. Each sample was suspended by means of the thread until cool, after which the threads were cut off.

The apparatus used for the actual determination of volumes was improvised, utilizing a small jar approximately 460 mL in volume, and having a screw top. A funnel and an outlet were built into the lid. Water was introduced through the funnel until the water level reached a mark on the funnel stem. The outlet provided an automatic adjustment of the water level. In this way the water in the jar was kept at a standard volume, Figure 3. When using this apparatus great care was taken never to have any air bubbles caught in the jar, as that would have altered the accuracy of the readings. The procedure for determining volumes by water displacement was: The jar was filled with water up to the mark. It was weighed together with the biscuits or the muffin, on which volume was to be determined. The muffin or biscuits were then placed in the jar, which was filled with water and weighed again. The difference in weight was the weight of the displaced water which was numerically the same as the volume of the displaced water. This again was equal to the volume of the object which displaced the water. It was important to keep the water at a constant temperature. it was, therefore, kept at 27C throughout the experiment. This process was repeated with each two biscuits and each individual muffin.

There were two pairs of biscuits and two muffins for each treatment of each replication. It was thus possible to get the total volume of all four biscuits. The muffin volumes were determined individually.

Strauss, M. 1954. The Effect of Ingredient Variation on Chemically Leavened Batter and Dough Products. OSU Ms. Thesis. pp. 54-56.

The volume of the four biscuits which were used for the weight measurements were determined.

It was possible to calculate the specific volume and specific lightness of the biscuits for each treatment. For specific volume, the total volume of the four biscuits from each treatment was divided by the total weight of the corresponding unbaked biscuits, thus giving a ratio indicating the volume or the quantity yielded per unit of unbaked weight.

Street, M.B. and H.K. Surratt. 1961. The effect of electronic cookery upon the appearance and palatability of a yellow cake. Journal of Home Economics 53:285.

Strobel, R.G. and J. Holme. 1963. Chemical composition of the water-soluble constituents of bleached cake flour. Cereal Chemistry 40: 361.

Electrophoresis at pH 2.27 was used to fractionate the water-soluble constituents of bleached cake flour. Fractions were analyzed for amino acid composition and ash, moisture, nitrogen and carbohydrate content.

Sullivan, B. 1965. Wheat protein research. Fifty years of progress. Cereal Science Today 10: 338.

This paper includes discussions of current problems in analysis of the constitution, structure and properties of wheat proteins, particularly gluten.

Sunderlin, G. 1955. Master Mix. Extension Bulletin 344, Agricultural Extension Service. Purdue University, Lafayette, Indiana.

Stutz, R.L., A.J. Del Vecchio and R.J. tenney. 1973October. The role of emulsifiers and dough conditioners in foods. food Product Development :52.

Swanson, C.O. and A.C. Andrews. 1943. Factors which influence the physical properties of dough. V. Gluten protein as the main factor affecting the pattern of mixograms. Cereal Chemistry 20: 61.

This study investigated the effect of different levels of gluten present in flour on mixogram patterns.

Swanson, C.O. and A.C. Andrews. 1945. Dough development and mechanical gluten dispersion in relation to amount of mixing and to the flour-water ratio. Cereal Chemistry 22: 60.

By measuring the stiffness or slackness of dough the investigators determined the rate and amount of dough development as well as the flour-water ratios to see if these variables influenced gluten dispersions. Other factors which could influence gluten dispersions were also investigated.

Swanson, C.O. and J.A. Johnson. 1943. Description of mixograms. Cereal Chemistry 20: 39.

This paper deals with describing mixograph curve characteristics. Correlation of these curve characteristics with baking and other quality measurements is also reported.

Swartz, V.W. 1938. Two further simple objective tests for judging cake quality Cereal Chemistry 15:247-250.

Susheelamma, N.S. and M.V.L. Rao. 1979. Functional role of the arabinogalactan of black gram (Phaseolus mungo) in the texture of leavened foods (steamed puddings). Journal Food Science 44:1309.

Terada, M., J. Minami, and T. Yamamoto. 1982. Characteristics of bread and sponge cake baked from wheat flour exposed to gaseous ammonia Cereal Chemistry 60(1):90-92.

Terada, M., J. Minami, and T. Yamamoto. 1981. Rheological properties of dough made from flour exposed to gaseous ammonia. Cereal Chemistry 58:101.

Thorn, J.A. and J.W. Ross. 1960. Determination of yeast growth in doughs. Cereal Chemistry 37: 415.

Yeast cells were quantitatively recovered from dough by a process in which the dough was blended, starch was gelatinized by heat-treatment and the major part of the starch and protein solubilized by digestion with fungal amylase and protease.

Tinklin, G.L. and G.E. Vail. 1946. Effect of method of combining the ingredients upon the quality of the finished cake Cereal Chemistry 23:155.

The specific gravity and consistency of cake batters that were prepared by several different methods of mixing were determined and related to compressibilty, shortness and the eating quality of the finished simple cake.

Tipples, K.H. and R.H. Kilborn. 1977. Factors affecting mechanical dough development. V. Influence of rest period on mixing and "unmixing" characteristics of dough. Cereal Chemistry 54: 92.

The relationships between mixing, mixograph techniques and procedures, resulting mixograms and bread quality is reported.

Toops, D. 1999December. News bites: Twinkies prepare for Y2K. Food Processing 60(12): 8.

Excerpted from: Millenniums come, millenniums go, but Twinkies will always be, well, Twinkies.

Kansas City-based Interstate Bakeries Corp. has dressed up Twinkies for the year 2000 in special millenium packages, which will be available while supplies last. Each limited-edition box will be numbered for collectors.

To celebrate the even, Hostess' Web site, Planet Twinkie at www.twinkies.com, has lauched an essay contest asking kids which of their favorite items from this century should be included in Twinkie the Kid's Time Capsule. The winner will be rewarded with a trip to Walt Disney World.

"At Hostess, we believe Twinkies are synonymous with faun," says Stan Osman, vice president cake marketing. "We decided to join the Y2K craxe by offering year 2000-compliant boxes of Twinkies. The special millennium packages have a metallic, futuristic look that will appeal to Twinkie fans and millennium enthusaists alike."

The iridescent, foil-laminated packaging features Twinkie the Kid riding a rocket through a dark indigo sky, swirled with turquoise stars. But you'd better hurry and stock up.


Toops, D. 2000, April. Twinkies take the cake. Food Processing 61(4):12.

Excerpt From News Bites On April 6, Interstate Bakeries Corp's Twinkies snack cake celebrated its 70th birthday with limited-edition packaging. It features the kid surrounded by birthday balloons and colorful confetti and lassoing lit candles, that illustrate the number 70.

Jimmy Dewar, manager of the Continental Baking Co. in Chicago, created the world's first Twinkie, with a banana-cream filling, in 1930. A billboard in St. Louis advertising "Twinkle Toe Shoes" sparked the idea to name the new treat "Twinkies."

Today, more than 500 million Twinkies are baked each year. It takes 10 minutes to bake a Twinkie, and each one weighs 1.5 ounces and contains 160 calories. And although we don't recommend you try this, a Twinkie takes 45 seconds to explode in the microwave.

Dewar once said, "Twinkie was the best darn totin' idea I ever had." We concur. www.twinkies.com

Tracey, M.V. 1967. Gluten: New light on an old protein. Cereal Sci. Today 12: 193.

This paper includes a review of knowledge of gluten. A discussion of the nature and composition of wheat gluten is also included.

Tsai, C.-Y. And A. Dalby. 1974. Comparison of the effect of shrunken-4, opaque-2, opaque-7, and floury-2 genes on the zein content of maize during endosperm development. Cereal Chemistry 51: 825.

The zein content and pattern of maize endosperm is reported from shrunken-4, opaque-2, opaque-7 and flour-2 corn. The gene pattern is also discussed in this paper.

Unklesbay, K., N. Unklesbay, J. Keller, and J. Grandcolas. 1983. Computerized image analysis of surface browning of pizza shells. Journal of Food Science 48(4):1119-1123.

Vaidehi, M.P., M.S. Kumari, and N. Joshi. 1985. Sensory evaluation of cereal-pulse malt biscuits with high protein value. Cereal Foods World :283.

Vaisey-Genser, M., G. Ylimaki, and B. Johnston. 1987. The selection of levels of canola oil, water, and an emulsifier system in cake formulations by response-surface methodology Cereal Chemistry 64:50-54.

Vaupel, E.A. and W. Hanks. 1944. pH Variations in soda crackers and their control with diammonium phosphate. Cereal Chemistry 21:16.

Veal, E.F. and A. Mackey. 1962. Dough variation and bread quality. Tech. Bull. 60. Oregon Agric. Exp. Sta., Corvallis, Ore

Large variations in the speed of mixing, temperature during mixing, flour-water ratio and the straight dough procedure were examined to determine the effect of these factors on bread quality.

Vratanina, D.L. and M.E. Zabik. 1978. Dietary fiber sources for baked products: bran in sugar-snap cookies. Journal Food Science 43:1, 590.

Wall, J.S. and A.C. beckwith. 1969January. Relationship between structure and rheological properties of gluten proteins. Cereal Science Today 1491): 16.

Warner, C.R., D.H. Daniels, F.S.D. Lin. F.L. Joe Jr. and T. Fazio. 1986. Fate of antioxidants and antioxidant-derived products in deep-fat frying and cooking baking. Journal of Agricultural and Food Chemistry 34:1.

Watts, B.M. and C. Elliott. 1941. Utilization of dried egg whites in bakery products Cereal Chemistry 18:1.

Three types of dried egg whites were compared to fresh in meringues, butter cakes, angel cakes, popovers and cream puff shells to determine baking quality.

Wellman, M.T. 1909. Cake mixing. Journal Home Economics 1:418-419.

Wheeler, F.G. 1946. Cream puff troubles are overcome by test studies. Food Ind. 18(1):88.

The study examined the effects of variations and quantities of ingredients used in making cream puf shells.

Yamazaki, W.T. 1947. Note on a rapid method for estimation of mixogram area. Cereal Chemistry 24: 518.

A large number of mixograms were studied to develop a method for rapidly estimating the mixogram area.

Yamazaki, W.T. 1953. An alkaline water retention capacity test for the evaluation of cookie baking potentialities of soft winter wheat flours. Cereal Chemistry 30:242.

Yamazaki, W.T. 1954. Interrelationships among bread dough absorption, cookie diameter, protein content, and alkaline water retention capacity of soft winter wheat flours. Cereal Chemistry 31:135.

Yamazaki, W.T., J.R. Donelson, and R.C. Clements. 1979. Note: effect of brand lipids on cookie quality. Cereal Chemistry 56:584.

Zaehringer, M.V. , A.M. Briant and C.J. Personius. 1956. Effects on baking powder biscuits of four flour components used in two proportions. Cereal Chemistry 33:170.

Biscuit quality was evaluated using pastry flour and hard wheat bread flour. Both subjective judgments and objective measures were used in the evaluation.

Zalik, S. And M. Ostafichuk. 1960. Note on a method of appraising mixogram data. Cereal Chemistry 37: 105.

A new method of evaluating the area of mixograms is compared with the standard method.

Ziderman, I.I. and M. Friedman. 1985. Thermal and compositional changes of dry wheat gluten-carbohydrate mixtures during simulated crust baking. Journal of Agricultural and Food Chemistry 33:1096.

Updated: Wednesday, October 24, 2007.